A Taste of Soup Noodle in Luzhou

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Good Partners of Soup Noodle

Partners of Soup Noodle partner—Appetizer Dishes
"It's not a complete bowl of Soup Noodle with some appetizer dishes." This is a common idea of Luzhou residents who eat Soup Noodle. A bowl of sweet-smelling Soup Noodle, a plate of smoked shark, and a plate of streaky pork constitute the common memory of the delicacy of Luzhou residents. These traditional dishes have a lovely name—黑白切 (or appetizer dishes).
Its pronunciation is from Hokkien with a meaning of chopping meat and vegetables casually. Such traditional cooking methods show the adaptable nature of Taiwanese. Appetizer dishes can be made by extensive ingredients. Almost any part of a pig can be used to make a good dish. Besides average pork, there are eye-popping dishes for many foreigners, including: internal organs of a pig, such as heart, tongue, lung, and so on. Of course, peas and beans, and vegetables are among the ingredients. Stewed tofu, seaweed, dried bamboo shoots... are also the favorite of gastronomes.

Let's go! Taste the Dishes In order to know and introduce the traditional Taiwanese delicacy, adhering to the spirit of research, our research team went to another Soup Noodle shop in Luzhou—Alang Soup Noodle—to have a taste on person.
When we came to the gate of the shop, we were attracted by the cute shop signs. Its furnishings and decorations were simple, bright, and clean, which provided us a good dinning environment. We ordered a dozen of dishes, so the staff there became busy. When the owner knew our intention, she happily and kindly introduced the cooking methods of these dishes.


Two Cooking Methods of Appetizer Dishes
	With boiling water: Put ingredients (e.g., pig diaphragm, the part of a pig which connects the liver and the lungs, streaky pork, pork near the mouth of a pig, vegetables) directly into boiling water. Take them out when they are well-cooked. And slice them.
	With marinade: Put ingredients (e.g., Chinese cabbage, dried bamboo shoots, and milkfish) in marinade to cook for a long time so that the marinade penetrates and colors the ingredients.


Appetizer dishes, the partners of Soup Noodle: In order to study the traditional delicacies, we order a dozen of them. Now we will introduce them to you one by one.
	Streaky pork Cooking method: Put the pork in boiling water with some ginger to remove the fishy smell for a while. Quickly take it out and put into cold water to enhance the al dente taste. It is the most traditional Taiwanese delicacy.
	Smoked shark In fact, it is not made by the conserved animal, shark (鯊魚), but salmon. Salmon skin is thick and rough. When you touch it, it has a rustling sound (沙沙聲響). As the pronunciations of both 鯊 and 沙 are the same, (sha), the dish is called 沙魚. We were relieved to know the reason because we had thought it was made by shark, a conserved animal!
	Small intestine of pig The taste of small intestine of pig is soft and chewy. It's quite unique. Don't forget to have a try!
	Pig blood cake Pig blood cake is our most familiar delicacy, but it is the most incredible food for foreigners. How surprising! Pig blood cake is made of glutinous rice and pig blood. It has sweet and al dente taste.
	Pig diaphragm It is the part which connects the liver and the lungs. It is very chewy!

Stewed tofu, stewed seaweed, and stewed tea egg I am sure you have tasted the several common stewed dishes.